Lime or Lemon Pie Recipe
Ingredients:
1 regular can of limeade (frozen)
1 regular can of sweetened milk (condensed)
3/4 c of sour-cream
Food color (green)
1 carton of Cook WhipR (8 ozs)
Instructions:
Combine milk and limeade then add sour-cream and food color. Fold the Cool WhipR in. Pour in to prepared pastry shell and chill. To finish, garnish pie before it is served
>> Lime or Lemon Pie Recipe
Lemon Drop Pie Recipe
Ingredients:
1 c of lemon drop
3 Tbsps of cornstarch
1/4 tsp of salt
2 Tbsps of flour (all-purpose)
3 pcs of eggs; whites separated from yolks
1/3 c of juice (lemon)
1 Tbsps of lemon zest; grated
2 Tbsps of butter
1-3/4 c of boiling hot water
1 pie crust (9-inch); baked
Instructions:
Pour the water onto lemon drop candies into saucepan then let it stand for 2 hrs. Boil the liquid ’til drops will dissolve, constantly stirring. Combine the dry-type ingredients. Then, sift in to warm liquid, constantly stirring.
Beat yolks ’til lemon-colored. Add butter and yolks to the thickened mix and thoroughly blend. Cook for 3 mins.
Slowly add the zest and juice from the lemon; thoroughly blend. Pour in to the pie crust. Make the meringue then brown in oven.
>> Lemon Drop Pie Recipe
Creamy Lemon Meringue Pie Recipe
Ingredients:
1 pc of pie crust (or Graham, 8-inch or 9-inch)
3 pcs of eggs (separated)
14 oz of condensed milk (Eagle Brand, sweetened)
1/2 c of juice (from lemon concentrate)
Food color (yellow)
1/4 tsp of cream-of-tartar
1/3 c of sugar (granulated)
Instructions:
Preheat the oven (350 degrees F). Beat the yolks in a bowl then add juice, condensed milk, and few drops of coloring; stir thoroughly. Pour onto pie crust.
Beat whites of egg and tartar till peaks form soft. Slowly add the sugar, while beating constantly till stiff. Spread over the pie and seal the edges. Bake inside preheated oven foe 12-15 mins till golden. Let it cool and place inside the refrigerator till chilled thoroughly.
>> Creamy Lemon Meringue Pie Recipe
Deep South Lemon Pie Recipe
Ingredients:
5 pcs of egg whites (large)
2 Tbsps of sugar (granulated)
14 oz of milk (condensed, sweetened)
1/2 c of juice (lemon)
1/2 tsp of food color (yellow)
1 pc of baked cracker crust (Graham)
Instructions:
Prepare the Graham pie crust as stated in its package instructions. Bake (350 degrees F) for eight mins. Save half cup of the crumbs. Grate a tablespoon of lemon zest then sprinkle onto the crust and let it stand till filling is done.
Beat the whites of egg till stiff then gradually add sugar. Combine (condensed) milk, food color, and juice inside a bowl; mix thoroughly and fold onto beaten whites of egg. Pour onto the crust then sprinkle the saved crumbs. Place inside the refrigerator.
>> Deep South Lemon Pie Recipe
Creamy Lemon Pie Recipe
Ingredients:
1 pc of pie crust (Graham, 8 or 9 inch)
3 pc of egg yolks (large)
14 oz of milk (condensed, sweetened)
1/2 c of juice (freshly squeezed lemon)
1-2 pcs of lemon zest; grated
Food color (yellow)
Cream (whipped)
Instructions:
Preheat the oven (325 degrees F). Beat the eggs, milk, juice, zests, and food color. Pour onto the crust then bake inside preheated oven for half an hour. Let it cool then place inside the refrigerator till chilled. Serve chilled and garnish cream with slices of lemon.
>> Creamy Lemon Pie Recipe
Lemon Cream Pie Recipe
Ingredients:
1-1/4 c of white sugar
3 Tbsps of flour
1/3 c of cornstarch
2 c of water
1 c of cream (heavy (1/2 of a pint)
1/4 tsp of salt
1 Tbsp of lemon rind; grated
1/2 c of fresh juice (lemon)
1 pie shell (9 inch); baked
2 Tbsps of powdered sugar
2 pcs of eggs (large)
1 tsp of vanilla flavor extract
Instructions:
Combine flour, sugar, salt and cornstarch in medium-sized saucepan. Stir water in ’til smooth. Then, bring to boil, constantly stirring and boil for a minute.
Meanwhile, beat the eggs w/ a mixer in separate bowl ’til thick and fluffy. Slowly fold 1/3 the sugar mix in. Return the egg mix to the sugar mix in the saucepan then combine well.
Bring to just boil, take off the heat. Then, fold lemon juice and rind to thickened mixture. Pour filling into the pie shell and cool it to room-temperature on rack.
Chill for 2 – 3 hrs or ’til firm and set before it is served. Beat the cream w/ vanilla and powdered sugar. Spread onto filling when serving. Cut pie into eight pieces then transfer it to plates
>> Lemon Cream Pie Recipe
Lemon Blender Pie Recipe
Ingredients:
1 c of milk (evaporated)
6 oz of canned concentrated lemonade
8 oz of light creamcheese; sliced into chunks
A box of instant lemon-flavored pudding-mix
1 Graham-cracker crust
Instructions:
Have concentrated lemonade & milk combined in your blender. Add the chunks of creamcheese gradually, blend after every addition ’til smooth.
You add the pudding-mix, blending ’til smoothened. Pour this mixture onto crust. Have pie refrigerated for 3 hrs or more prior to serving.
>> Lemon Blender Pie Recipe
Lemon Peach Pie Recipe
Ingredients:
1 can of sweetened milk (condensed)
16 oz o peaches soaked in thick syrup; sliced, drained & chopped
Juice from a lemon
Graham-cracker pie crust
8 oz of non-dairy whipped-topping
Instructions:
Pour milk directly into bowl then add the whipped-topping, juice & peaches, mix thoroughly. Then pour this mixture into prepared crust then refrigerate ’til chilled completely.
>> Lemon Peach Pie Recipe
Lemon Ice Cream Pies Recipe
Ingredients:
2 Graham-cracker crusts
Graham-cracker crumbs
2 qts of vanilla icecream
6 oz of lemonade; frozen
Instructions:
Soften icecream & lemonade. Beat & combine together ’til creamy. You pour this mixture into prepared crusts then freeze ’til ready to serve. Sprinkle w/ crumbled Graham crackers.
>> Lemon Ice Cream Pies Recipe
Lemon Meringue Pie Recipe
Ingredients:
1 pie crust (9 inch); baked
1.5 c of white sugar
3 pcs of yolks of eggs; beaten slightly
1/3 c plus a Tbsp of cornstarch
2 tsps of lemon zest; grated
1.5 c of water
1/2 c of juice (lemon)
3 Tbsps of butter or margarine
2 small drops of food color (yellow)
1/2 tsp of vanilla flavor extract
3 pcs of whites of egg
1/4 tsp of cream-of-tartar
6 Tbsps of white sugar
Instructions:
Preheat the oven (400 deg F). Combine cornstarch and sugar in a 1.5-quart saucepan. Gradually stir water in.
Cook on medium stove heat, constantly stirring ’til mixture boils and thickens. Boil then stir for 1 min. Gradually stir 1/2 of mixture into the yolks.
Next, blend in hot mix in the saucepan and boil; stir for 1 min. Remove pan from the heat. Then, stir lemon zest and juice, food color and margarine in. Pour onto pie crust.
For the meringue, beat whites w/ cream-of-tartar ’til foamy and beat sugar in, a Tbsp at each time. Beat continuously ’til glossy and stiff. Make sure not to under-beat. Then, beat vanilla in.
Carefully spread meringue onto filling, sealing edges of the crust w/ meringue. Bake for 10 mins ’til delicately brown. Take out from oven and cool.
>> Lemon Meringue Pie Recipe
Lemon Butter Cream Pie Recipe
Ingredients:
2 pcs of eggs
1 c of white sugar
6 Tbsps of juice (lemon)
2 yolks of eggs
1 pastry shell (8-inch); baked
1/4 c of white sugar
1/2 c of butter
2 tsps of lemon zest; grated
1/8 tsp of salt
2 whites of eggs
Instructions:
Cream sugar and butter ’til fluffy and light. Add yolks and eggs, one by one then beat well every after adding each egg. Blend lemon juice and zest.
Cook on a bowl over boiling water, constantly stirring ’til it thickens. Cool it slightly and pour in to cooled pastry shell. Then, add the salt into whites; beat ’til frothy.
Next, beat sugar in, one Tbsp each time, while constantly beating ’til soft-peaks are formed. Spread it over the filling and carefully seal the crust. To finish, bake over 325 deg F about 12 – 15 mins or ’til nicely browned.
>> Lemon Butter Cream Pie Recipe
Lemon Pie Recipe
Ingredients:
1 c of sugar (granulated)
2 Tbsps of flour
1 Tbsp of grated peel of lemon
4 large eggs
6 Tbsps juice from lemon
1/2 c of melted butter
1/2 tsp of extract (vanilla)
1/4 tsp of extract (almond)
1 nine-inch deep-dish pastry shell; frozen
1/4 c of almonds; silvered
Instructions:
Have oven preheated to three hundred fifty degrees Fahrenheit. Have the oven racks place on lower-third oven layer.
Combine the flour & sugar together. Beat the eggs in separate bowl then add flour mixture, beating for 3 mins ’til light & bit thickened.
Add lemon peel, extracts, juices & butter. Pour this mixture into pastry shell. Have pie placed on bake sheet. Then bake for 20-25 mins ’til filling sets & is browned lightly.
Have the almonds toasted in skillet placed over mid-heat, stir for 4-4 mins ’til lightly-browned. Sprinkle these almonds all over pie. Let it cool before serving.
>> Lemon Pie Recipe